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Instant Pot Butter Chicken Recipe

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3.8 from 5 reviews

This Instant Pot Butter Chicken recipe is a flavorful and creamy Indian-inspired dish cooked quickly using the pressure cooking function. Tender chicken thighs are simmered in a rich tomato and spice sauce, finished with a creamy touch for a comforting and delicious meal perfect for weeknight dinners.

  • Total Time: 35 minutes
  • Yield: 2 servings

Ingredients

Butter Chicken Base

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 1/2 of a red bell pepper, diced
  • 2 cloves garlic, grated
  • 1″ fresh ginger, peeled and grated
  • 1 teaspoon garam masala spice blend
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 14-ounce can tomato sauce
  • 4 boneless, skinless chicken thighs, trimmed of fat and cut into 2″ pieces

Finishing Ingredients

  • 1/3 cup heavy cream
  • 1 tablespoon cornstarch
  • Fresh cilantro, for serving
  • Cooked basmati rice, for serving

Instructions

  1. Prepare the Instant Pot: Remove the lid from your Instant Pot (3-quart mini model recommended), and press the ‘SAUTE’ function to start preheating the pot.
  2. Melt the butter: Add the unsalted butter to the pot and allow it to melt completely, creating a flavorful base for your dish.
  3. Sauté vegetables: Add the diced onions and red bell pepper to the melted butter. Stir frequently to coat them in butter and soften them slightly.
  4. Add aromatics: Using a microplane, grate the garlic and ginger directly into the pot. Stir well to combine and release their fragrant flavors.
  5. Add spices: Sprinkle in garam masala, turmeric, smoked paprika, ground cumin, salt, and optionally cayenne pepper. Stir thoroughly to evenly coat the vegetables with spices.
  6. Turn off sauté mode: Stir all ingredients together well, then press ‘Cancel’ or turn off the Instant Pot sauté setting to stop cooking.
  7. Add tomato sauce and chicken: Pour in the can of tomato sauce and add the chicken thigh pieces. Stir to ensure all chicken pieces are well coated with the sauce and spices.
  8. Set pressure cooking: Press the ‘PRESSURE COOK’ button and adjust to ‘HIGH’ pressure. Seal the Instant Pot lid by turning the dial to the ‘Sealing’ position. Set the timer for 10 minutes.
  9. Pressure cook the chicken: Allow the Instant Pot to reach pressure. The 10-minute cooking countdown will begin once pressure is achieved. Let it cook fully for tender chicken.
  10. Release pressure safely: When cooking time is over, perform a quick (forced) pressure release by carefully turning the valve to ‘Venting’ while shielding your hand with a thick kitchen towel to avoid steam burns.
  11. Open the lid: Once the float valve drops and pressure is fully released, open the Instant Pot lid carefully.
  12. Prepare thickening mixture: In a separate small bowl, whisk together the heavy cream and cornstarch until smooth and well combined.
  13. Finish the sauce: Stir the heavy cream and cornstarch mixture into the hot chicken and sauce inside the Instant Pot. Let it sit briefly to thicken using the residual heat.
  14. Serve: Spoon the butter chicken over cooked basmati rice and garnish with fresh chopped cilantro for a vibrant, aromatic finish.

Notes

  • You can substitute chicken thighs with boneless chicken breasts, but thighs yield juicier results.
  • If you prefer less spicy food, omit the cayenne pepper.
  • Using full-fat heavy cream provides the best rich flavor and texture.
  • Serve immediately for best texture. Leftovers can be refrigerated and gently reheated.
  • For a dairy-free option, substitute butter with oil and use coconut cream instead of heavy cream.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian

Find it online: https://dishiary.com/instant-pot-butter-chicken-recipe/